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Italian Sausage Salad from James Beard.

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Joined: Dec 9, 2005


Posted to Thread #18256 at 5:36 pm on May 23, 2010

As noted at the bottom, I reduce the oil. When I started making this salad, I didn't realize you could actually peel green peppers so assumed they were roasted and peeled. I like it that way, so continue to roast them. I usually use 2 each red and green. The red onions I buy are way too big to use two of them. I just use my judgement. And sometimes the Italian sausages I buy are almost 3/4 lb each. 1 1/2 lb total is plenty.

* Exported for MasterCook 4 by Living Cookbook *

Italian Sausage Salad

Recipe By : James Beard
Serving Size : 6 Preparation Time: 0:00
Categories : Main Dish Salad

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 links Italian-style sausage, sweet or hot
1/2 lb elbow macaroni or twists
4 green peppers, peeled & cut in strips
2 red onions, thinly sliced
2 cups canned kidney beans, drained
3 hard boiled eggs, quartered
3 Tbs chopped Italian parsley
2/3 cup olive oil
3 Tbs wine vinegar
1 clove garlic, chopped
1/2 tsp salt
freshly ground black pepper
pinch oregano

1. To cook the sausages: Prick the skins with a fork, put them in a skillet
with water to cover, bring to a boil, reduce the heat and poach for one
minute. Drain off the water, slice the sausages into 1/2-inch lengths and
fry over medium heat in a dry skillet until browned through.

2. Cook and drain pasta

3. Combine the sausages, peppers, onions, macaroni, kidney beans, eggs and
parsley in a bowl. In a second bowl combine the olive oil, vinegar, garlic,
salt, pepper and oregano. Beat vigorously with a fork and pour the dressing
over the salad, tossing it gently as you do. Let everything mature in the
refrigerator for a few hours.

Cooking Tip: This recipe was also in the long gone Cuisinart magazine and
they had reduced the oil to 1/4 cup. Works for me. I also assume the
peppers are to be roasted and peeled, which I do and sometimes use two red
and two green. It's really a delicious salad, but then I love about
anything James Beard did.

Comments: As James Beard says in the intro, "This salad is not a delicate
nibble; it would make a wonderful picnic dish, with just a loaf of coarse
bread and a really assertive red wine."

Recipe Author: James Beard

Recipe Source: Beard on Pasta

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